Buying fruits and not eating them used to be a routine at home until I stopped buying the ones that easily mush away. Banana, or plantain as it is called back in India, is the one that is often tossed into the trash and I am always reluctant to consider adding it on my grocery list.
Last week while shopping, we saw stacks of beautifully arranged bunches of banana in the store and fell instantly in love. Ranging from light pastel green to hues of bright yellow, we couldn’t help but wonder whether it was time to end our abstinence. Five minutes later, we fund ourselves at the counter, along with a huge bag of plantains that would have made King Louie (“Man cub, have a banana”) swell with pride. This time, I was well prepared.
I knew that a couple of fruits later, the bunch would sit forgotten on the counter and one day, we would end up smelling its sickly-sweetness before noticing it rotting on the counter. So I gave it a week since we bought a pale green bunch. When I made sure there were no more takers, I brought my recipe box out and decided to make Banana Bread and put the poor fruit out of misery. Hence, the slight alteration in schedule for Week 3 of the Bread Challenge.
Though I did not use yeast this time, this recipe is still considered a bread, an irony since it is a sugary product worthy of a boulangerie’s rack. The recipe I followed, I am proud to declare, is a product of trial and error, therefore, I am entitled to share it.
1 1/2 cups flour (I used 3/4 cup baking flour and 3/4 cup whole-wheat flour but go ahead and use 1 1/2 cups of baking flour if you want)
1/2 cup white sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 medium-sized egg
a little less than 1/4 cup melted butter and equal amount sour cream (you can use yogurt if you don’t have sour cream at home)
two (in my case) over-ripe bananas mashed
Optional: 1/4 cup chopped walnut
Pre-heat the oven to 375 degree F (or 190 degree C). Sift the dry ingredients together. Add the butter, sour cream/yogurt, egg and finally the mashed bananas and walnut. Stir the mixture together. Grease a loaf pan (or a cake pan), pour in the mixture. Bake for 17 minutes or until a knife inserted into the bread comes out clean.
You can also make this in a muffin/brownie pan.
The result would be a yummy coffee-break snack that is full of fiber and nutrition because bananas, the starch apart, are a very good source of Vitamins C and B6 and fiber. They also very low on saturated fats and cholesterol. Since India is the biggest producer of bananas, we can safely claim it is Desi.